Nantucket Bay Scallops

—David Savona

“We call them the candy of the sea,” Peter Ramsden, the head fishmonger of Foley Fish Co., says about Nantucket bay scallops. The fourth-generation leader of the New Bedford, Massachusetts seafood purveyor, explains the bivalve’s distinction: “Because of the remote, pristine and rugged environment of the upper Nantucket Harbor and Madaket, the Nantucket bay scallops seem to store more energy than scallops grown anywhere else. They really are the sweetest of all the seafood we sell.” So sweet that he’s a fan of eating them raw. The scallop, as a genus, is the beauty queen of the mollusk world, with symmetrical, fan-shaped shells. The most common are large sea scallops, which can grow to the size of a bread plate. The diminutive bay scallop, with shells a few inches in diameter…

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Cigar Aficionado (Digital) - 1 Issue, November/December 2022

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